Kaposzta Recipes

Steps:

• In a large pot melt 1 tbl. of the butter over medium heat. Add the cabbage, some salt and pepper, and 1 tbls. paprika. Saute for about 15 minutes, or until it softens a bit.
• Set aside when finished.
• While the cabbage is cooking,in a saucepan cook the 1 cup of rice in 2 cups of salted water. Set aside when finished.
• Combine the meat with onion, garlic, half the dill, salt and pepper, and 1 tbl. paprika. Set aside.
• Preheat the oven to 375.
• In a large baking dish or casserole, melt the other 1 tbl. of butter. Put down 1 third of the sauteed cabbage.
• Over the cabbage layer half of the rice, then half of the meat, then half of the sour cream. Put down another third of the cabbage then layer the other half of the rice and meat. Over the meat sprinkle the remaining paprika, the caraway, and some salt and pepper. Cover this layer with the remaining cabbage.
• Spread the remaining sour cream over the cabbage and pour 1 cup of water into the casserole. Let this seep to the bottom.
• Combine the tomato paste with 1/2 cup of water, to make a relatively thick sauce. Cover the whole casserole with this.
• Bake the cabbage at 350 for about 90 minutes. The top should be a bit crusty and browned and there should be some bubbling.
• Serve this with bread, pickles, and sour cream on top.

Steps:

• In a large skillet, medium heat, fry the onions and garlic in the butter until golden.
• Add caraway seeds.
• Stir in the cabbage and mix well, add a few teaspoons of water and cook until the cabbage has just turned bright green.
• Stir in the dill and half the paprika.
• Place half the cabbage mixture in a 13x9" casserole dish, then put a layer of potato, cheese and apples.
• Cover with remaining cabbage mixture.
• Sprinkle with the vinegar and dust with the remaining paprika.
• Bake covered for 45 minutes 325F oven.
• Uncover and bake until the casserole is lightly brown, approximately 15 minutes.
• Let cool for a few minutes and serve with sour cream or yogurt on the side.

Steps:

• Bring 4 quarts of water to a boil in a large pot for the noodles.
• Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add half of the cabbage, season with 1/4 teaspoon of salt, and cook, tossing frequently, until golden brown, 5 - 8 minutes. Transfer the cooked cabbage to a place. Repeat with the remaining cabbage.
• Add 1 tablespoon of salt and the noodles to the boiling water and cook until al dente.l Drain the noodles and transfer back to the pot. Add the reserved cabbage and butter, toss to combine, and season to taste with salt and pepper. Serve.